Interviews, Management & Operation

Should I Become a Chef?

Last updated on Apr 22, 2024
Janine Jones

If you're considering a career as a chef, you're stepping into a dynamic and challenging industry that offers a range of opportunities. Becoming a chef requires a passion for food, creativity, and a strong work ethic. With the demand for skilled culinary professionals on the rise, pursuing a career as a chef can lead to a rewarding and fulfilling path in the culinary world. We created a list of considerations to help you decide if it is the right career path for you.

1. Education and Training

Chef Education training, 3 chefs bent over a plate of food carefully placing garnishes

Education and training are essential components of becoming a successful chef. While a formal culinary education is not always required, many chefs choose to attend culinary school to gain a solid foundation in cooking techniques, food safety, and kitchen management. Ultimately, a combination of education, training, and practical experience is key to excelling in the culinary field. Here are some ways you can obtain the education and training needed as an aspiring chef:

  • Culinary School: Attending a reputable culinary school can provide you with the essential knowledge and hands-on experience needed to excel in the kitchen. Culinary programs often cover a wide range of topics, including cooking techniques, food safety, nutrition, and kitchen management. You'll want to consider if the cost of culinary school is right for your budget.
  • Degree Programs: Many chefs choose to pursue an Associate's or Bachelor's degree in culinary arts or a related field. These programs offer a more comprehensive education and can open doors to higher-paying positions in the culinary industry.
  • Apprenticeships: Another valuable way to gain practical and hands-on experience in the kitchen is through internship and apprenticeship programs. Working under the guidance of experienced chefs allows you to learn on the job and develop your skills in a real-world setting.
  • Certifications: Obtaining foodservice certifications, such as ServSafe or Certified Executive Chef (CEC), can demonstrate your expertise and commitment to excellence in the culinary field. These credentials can help you stand out to potential employers and advance your career.
  • Continued Learning: The culinary industry is constantly evolving, so it's important to stay current with the latest foodservice trends and techniques. Consider attending workshops, seminars, and culinary competitions to expand your knowledge and network with other professionals in the field.

2. Physical Demands

Chef sauteing a pan of food with flames rising from the pan

Working in a busy kitchen can be an extremely physically demanding job, between standing all day to cuts and burns. Staying physically fit and healthy, including regular exercise and proper nutrition, is essential for chefs to perform their tasks efficiently and avoid injury.

  • Strength and Stamina: Working as a chef in a commercial kitchen requires individuals to be on their feet for long hours throughout a shift. Chefs often work in fast-paced environments where they are required to stand, walk, lift heavy objects, and bend frequently as they move about the kitchen. Non-slip shoes with proper insoles or hiking boots are recommended for chefs to reduce the fatigue they experience during their work day.
  • Dexterity: The nature of the job involves working with sharp knives to chop ingredients quickly and precisely. Chefs will also be around hot surfaces and heavy cooking equipment, which requires them to have good hand-eye coordination and physical dexterity.
  • Heat Tolerance: Chefs are also exposed to high levels of heat and steam in commercial kitchens. This environment can be especially challenging during busy periods when the kitchen is bustling with activity, especially during lunch and dinner rushes.

3. Work Hours

Chef work hours, Dark commercial kitchen with 2 female chefs cooking

The culinary industry often involves long hours, resulting in restaurant schedules that include evenings, weekends, and holidays. It is not uncommon for chefs to work more than 40 hours per week, especially during busy seasons or in high-pressure environments such as fine dining restaurants or catering companies. The following are some of the attributes chefs should have to thrive in the foodservice industry:

  • Must Have a Flexible Schedule: Chefs are expected to arrive early to prepare for service and stay late beyond an 8-hour shift to ensure that the kitchen is clean and properly stocked for the next day.
  • Must Have Time Management Skills: The nature of the job often requires chefs to work under tight deadlines and handle multiple tasks simultaneously, which can contribute to the long hours worked in a kitchen setting.
  • Must Be Able to Work under Pressure: In addition to the physical demands of the job, the mental and emotional toll of working long hours can also impact chefs. The high-stress environment, pressure to perform consistently at a high level, and the need to meet customer expectations can lead to burnout if not managed effectively.

Despite the challenges of long work hours, many chefs find fulfillment in their work and are passionate about creating culinary masterpieces. While your social life may be impacted, having an understanding support system while pursuing a career as a chef can greatly improve your experience and success in this dynamic and rewarding field.

4. Kitchen Hierarchy

Kitchen hierarchy, 3 smiling chefs in a commercial kitchen cooking multiple dishes

In the culinary world, the path to becoming a successful chef often involves moving through the hierarchical ranks within a kitchen. Advancing to the position of executive chef requires dedication, hard work, and a passion for cooking from the very beginning as a line cook. As you progress in a professional kitchen, you'll gain valuable experience, develop your culinary skills, and take on more responsibilities which will ultimately shape your career trajectory and culinary style. Understanding the different roles and responsibilities at each level can provide valuable insights for aspiring chefs, with each position offering unique growth opportunities:

  • Line Cook: The entry-level position in a professional kitchen is the commis chef or line cook. They are responsible for assisting the more experienced chefs with food preparation and other kitchen tasks. This role provides a solid foundation for learning essential culinary skills and techniques.
  • Senior Chef: As a senior chef (also known as a chef de partie or station chef), individuals are assigned to a specific station or area of the kitchen, such as the saute station or pastry section. This position requires more specialized knowledge and expertise in a particular aspect of cooking.
  • Sous Chef: The sous chef serves as the second-in-command in the kitchen, working closely with the head chef to oversee the kitchen operations. This role involves supervising kitchen staff, managing inventory, and ensuring that dishes are prepared to the highest standards.
  • Executive Chef: The head chef, also known as the executive chef, is responsible for overseeing the entire kitchen operation. This position involves menu planning, recipe development, staff management, and maintaining high standards of food quality and presentation.
  • Chef-Owner: The group chef or chef-owner is the individual who opened their own restaurant. They are responsible for setting the culinary direction of the kitchen, managing budgets, hiring restaurant staff, and ensuring that the overall dining experience meets the restaurant's standards.

The most important thing to keep in mind throughout the kitchen hierarchy is the comradery in your line regardless of which stage of life you are in. With the hectic nature of a busy kitchen, bonding with your coworkers can make the whole operation more enjoyable and run smoother. At the end of the day, you're a team sharing the same goal and experience.

5. Customer Satisfaction

plate with three scallops on an orange colored puree and thin asparagus

One of the key considerations for aspiring chefs is the delicate balance between creative vision and customer satisfaction. While creativity is essential in the culinary world, it is equally important to cater to the preferences and expectations of your customers. As a chef, your ultimate goal should be to create dishes that not only showcase your culinary skills but also resonate with your customers. Understanding their preferences, dietary restrictions, and cultural backgrounds is essential in creating a menu that appeals to a diverse range of tastes. Find that balance between your guests and vision by:

  • Hosting a soft opening
  • Regularly collecting customer feedback
  • Conducting taste tests for new items
  • Staying up-to-date with food trends

Under some circumstances, customer satisfaction will take precedence over creative flare, particularly in the event of a kitchen or service error. This can be mitigated with a comped meal or discount. However, these instances should be handled on a case-by-case basis. In most cases, customer feedback should help you fine-tune your menu but shouldn’t overpower what makes your restaurant unique. After all, your style and innovative dishes are what set you apart from other chefs in the industry.

A Word from Our Chef

Smiling chef with beard and yellow glasses

"Being a chef is a lifestyle choice. It’s more than a career. You have made the choice to serve and not be served. Cold food sitting on a milk crate is your only break and late night gatherings with coworkers are your family functions. But despite all that, your unique taste, edgy personality, and witty banter is not only welcomed but it’s celebrated. The kitchen is one of the few places in world where we don’t care who or what you are. If I can count on you to get stuff done during the stresses of the dinner rush, you are good in my book."

- Larry Williams (WebstaurantStore Chef)


While the path to becoming a chef may require dedication, hard work, and perseverance, the potential for personal and professional growth is immense. If you have a passion for cooking and a desire to bring joy to others through food, pursuing a career as a chef may be the perfect choice for you. Whether you aspire to work in a restaurant, hotel, catering company, or even start your own culinary business, the skills and experience gained as a chef can open doors to a wide range of exciting career paths.

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Related Resources

  • Culinary Terms Glossary

    To fully appreciate and excel in the culinary world, it is essential to understand the vast array of culinary terms and techniques used in professional kitchens. Whether you are a seasoned chef, a culinary student, or a food enthusiast looking to expand your knowledge, having a comprehensive understanding of culinary terminology is crucial. From basic cooking methods to specialized techniques, this glossary will help you navigate the intricate world of culinary arts with confidence and precision. Use these links to expand your culinary vocabulary and learn new terms: A-D Culinary Terms E-I Culinary Terms J-Q Culinary Terms R-Z Culinary Terms A-D Culinary Terms A A la carte - A term commonly used in restaurants to describe a menu where each dish is priced separately. This allows customers to order individual items rather than choosing a set meal. A la mode - A French term that means "in the fashion" or "according to the current style." In culinary terms, a dish served a la mode typically refers to a dessert topped with a scoop of ice cream. This combination of warm dessert and ice cream creates a delightful contrast in temperature and texture, making it a popular choice for indulgent treats. Al dente - An Italian term that translates to "to the tooth," referring to the ideal texture of pasta when it is cooked to be firm but not overdone. Pasta cooked al dente should have a slight resistance when bitten into, offering a satisfying chewiness. B Back of House - A term referring to the area in a commercial kitchen where food preparation and cooking take place. The back of house is the heart of any foodservice operation, where chefs and kitchen staff work diligently to create delicious dishes for customers. Bake - A cooking method that uses dry heat, typically in an oven, to cook food items such as bread, pastries, and casseroles. Baste - The process of moistening food while it is cooking to add flavor, preventing drying out, and enhancing tenderness. This technique involves using a liquid, such as melted butter or pan juices, to continually coat the food during the cooking process. Beat - To vigorously mix ingredients together using a whisk, mixer, or other utensil to incorporate air and create a smooth, uniform texture. This technique is commonly used when making batters, sauces, and desserts in commercial kitchens. Boil - A cooking method that involves heating a liquid to its boiling point, where bubbles form and rise to the surface. This technique is used to cook food quickly, soften ingredients, and infuse flavors in soups, sauces, and pasta dishes in commercial kitchens. Brine - The process of soaking food in a solution of salt and water to enhance flavor, tenderness, and moisture retention. This technique is commonly used for meats, poultry, and seafood in commercial kitchens to create juicy and flavorful dishes. Broil - A cooking method that uses direct heat from above to cook food quickly at high temperatures. This technique is ideal for cooking meats, seafood, and vegetables in commercial kitchens, creating a caramelized exterior and juicy interior. C Caramelize - A cooking technique where sugar is heated until it melts and turns into a golden-brown liquid. Can also refer to the browning of food, adding a rich flavor and color to dishes such as onions, fruits, and meats. Chafing Dish - A chafing dish is a type of serving dish that uses indirect heat to keep food warm during service. They are commonly used for buffet-style events and are available in various sizes and styles. Charcuterie - Selection of cured meats, preserved meats, and pates that are typically served on a board with accompaniments like cheeses, fruits, and nuts. Chop - Technique used to cut food into small, irregular pieces. This method is commonly used for vegetables, herbs, and nuts and is the first step in many recipes. Comp - Term used in the restaurant industry to refer to providing a complimentary meal to a guest. Core - To remove the central, often inedible, part of the produce. This process is commonly done to apples, pears, and tomatoes. Cube -To cut food into small, uniform cubes. This method is often used for ingredients like vegetables, meat, and cheese to ensure even cooking and presentation. D Dash - A small amount of an ingredient, usually around a teaspoon, that is added for flavor enhancement. It is a measurement that is less precise than a pinch but still imparts a noticeable taste to a dish. Drizzle - Culinary technique that involves pouring a thin stream of liquid over food in a controlled manner. This is typically done to add flavor, moisture, or visual appeal to a dish. Dutch Oven - A heavy-duty cooking pot with thick walls and a tight-fitting lid, usually made of cast iron or enameled cast iron. This versatile cookware is ideal for braising, stewing, roasting, and baking, making it a staple in many commercial kitchens. Back to Top E-I Culinary Terms E Emulsify - Combining two or more liquids that typically do not mix well together. This technique creates a stable mixture by dispersing one liquid into another with the help of an emulsifier, such as egg yolks or mustard. Entree - This course is typically served after the appetizer or starter and before the dessert. It is often the focal point of the meal and can feature a variety of proteins, such as meat, poultry, fish, or vegetarian options. F Filet - A piece of meat or fish that has been deboned and often cut into a boneless, flat shape. A common technique used to prepare proteins for cooking by removing bones and skin. Fold - Technique used in cooking and baking to gently combine ingredients without deflating or overmixing them. This method is often used when incorporating whipped egg whites or delicate ingredients to make dishes like souffles, mousse, and chiffon cakes. Fondant - A type of icing or frosting commonly used in cake decorating. It is made from sugar, water, and gelatin and has a smooth, pliable texture that can be rolled out and draped over cakes to create a flawless finish. Front of House - The area where guests are served and interact with staff. This includes the dining room, bar, reception area, and any other spaces where customers receive service. G Glaze - A liquid mixture applied to food to add flavor, moisture, and a glossy finish. Glazes are often made from ingredients like sugar, honey, vinegar, or fruit juices. Grate - To shred into small pieces using a grater, a kitchen tool with sharp-edged holes. Grated ingredients like cheese, vegetables, and citrus zest are commonly used in various dishes to add texture and flavor. Grease - Fats or oils used for cooking or lubricating cooking surfaces. Grease is often used to prevent food from sticking to pans or grills and to add flavor and moisture to dishes. Griddle - A flat cooking surface typically made of metal or stone that is heated from below. Griddles are versatile tools in commercial kitchens and are used to cook foods like pancakes, eggs, burgers, and sandwiches. Grill - A cooking surface with metal bars or ridges where food is placed directly over heat. Grilling imparts a distinct charred flavor to food and is commonly used for cooking meats, vegetables, and seafood. H Hors D'oeuvre - Small, bite-sized food items served before a meal to stimulate the appetite. These appetizers can be hot or cold and are often served on platters or passed around at events. Hygiene - The practices and protocols followed to ensure the cleanliness and safety of food preparation areas, equipment, and personnel. Maintaining high standards of hygiene is crucial to prevent foodborne illnesses and ensure the quality of food products. I In the Weeds - Kitchen slang term used to describe a situation where a chef or kitchen staff member is overwhelmed with a high volume of orders or tasks, leading to a state of being behind schedule or feeling stressed. Induction - A cooking method that uses electromagnetic energy to heat cookware directly, rather than relying on a traditional gas flame or electric heating element. This technology allows for precise control over temperature and is known for its efficiency and speed in commercial kitchens. Infusion - A culinary technique that involves steeping ingredients such as herbs, spices, fruits, or vegetables in a liquid (such as water, oil, or alcohol) to extract their flavors. This process allows the liquid to take on the essence of the infused ingredients, adding depth and complexity to dishes or beverages. Back to Top J-Q Culinary Terms J Jambalaya - A traditional Creole and Cajun dish from Louisiana that typically consists of a mixture of rice, meat, and vegetables. Julienne - A culinary term that refers to cutting fruits, vegetables, or meats into long, thin strips. This knife-cutting technique is commonly used in food preparation to create uniform pieces for cooking or garnishing dishes. K Knead - A fundamental technique in baking that refers to the process of working dough with the hands to develop gluten. This action helps create structure and elasticity in the dough, resulting in a lighter and more uniform texture in the final baked product. Kosher - Food products that adhere to Jewish dietary laws. These laws dictate what foods can and cannot be consumed and how they must be prepared. Foods that are labeled as kosher have been prepared in accordance with these guidelines and have been certified by a kosher certification agency. L Lard - A type of fat that is rendered from pig fat. Lard has a high smoke point, making it ideal for frying and sauteing. Leaven - A substance that causes dough to rise and become light and airy. Common leavening agents include yeast, baking powder, and baking soda Legume - A type of plant in the pea family that includes beans, lentils, and peas. Legumes are commonly used in soups, stews, salads, and side dishes. M Marinate - To soak food in a seasoned liquid mixture to enhance its flavor or tenderize it. Marinating is a common technique used in commercial kitchens to infuse proteins such as meat, poultry, or seafood with additional taste. Mignonette - A classic French sauce that is commonly served with oysters. This tangy and flavorful sauce is typically made with a combination of minced shallots, cracked black pepper, and vinegar, often using red wine vinegar or champagne vinegar for a unique taste. Mother Sauce - Mother sauces are the foundation of classical French cuisine, serving as the base for a variety of derivative sauces. There are five primary mother sauces: Bechamel, Veloute, Espagnole, Tomato, and Hollandaise. N Nigiri - A classic Japanese dish similar to sashimi that consists of a small ball of vinegared sushi rice topped with a slice of raw fish or seafood. The word "nigiri" translates to "two fingers" in Japanese, referring to the way the rice is shaped by hand. O Orzo - A small, rice-shaped pasta that is commonly used in a variety of culinary dishes. Despite its appearance, orzo is made from wheat flour, making it a type of pasta rather than a grain. P Parboil - Cooking technique where food items are partially cooked in boiling water or broth. This process helps reduce cooking time for items like potatoes or vegetables that normally have to be cooked for a long time. Pasteurization - Heat treatment process that eliminates harmful bacteria from food and beverages, ensuring safety and extending shelf life. Commonly used for dairy products and juices, pasteurization helps maintain product quality and freshness. Pate - Smooth and creamy mixture of seasoned ground meat, poultry, or seafood. This versatile dish can be served as a spread, appetizer, or filling for pastries, adding a rich and savory flavor to various dishes. Peel - The process of removing the outer skin or rind from fruits and vegetables before cooking or consuming them. This step helps improve the appearance, texture, and flavor of the produce, making it more appealing and easier to eat. Pipe - Technique used in pastry and cake decorating where a mixture like frosting or dough is placed in a piping bag and squeezed through a nozzle to create decorative designs. This method allows for precise and intricate decorations on baked goods. Poach - Gently cooking food in a simmering liquid such as water, broth, or wine. This method is commonly used for delicate foods like eggs, fish, or fruits, resulting in a tender and flavorful end product. Puree - Blending or processing cooked or raw foods into a smooth and uniform consistency. This technique is commonly used for soups, sauces, baby food, and desserts, creating silky textures and concentrated flavors. Q Quick-Service Restaurant (QSR) - Also known as fast-food restaurants, quick-service restaurants are a type of restaurant that offer expedited and convenient food options to customers. These restaurants typically have a limited menu, focus on speed of service, and often feature self-service options for ordering and payment. Back to Top R-Z Culinary Terms R Roast - A dry-heat cooking method that involves cooking food in an oven or over an open flame. This technique is commonly used for meats, poultry, vegetables, and even nuts to enhance their flavors through caramelization and Maillard reactions. Roux - Thickening agent for sauces, soups, and stews. It is a mixture of equal parts flour and fat, traditionally butter, cooked together to form a smooth paste. S Saute - Cooking method that involves quickly cooking food in a small amount of oil or fat over high heat. This technique is commonly used to cook vegetables, meats, and seafood, resulting in a caramelized exterior and a tender interior. Scald - Process of heating a liquid, such as milk or cream, to just below the boiling point. This technique is used to kill bacteria, dissolve ingredients, or prepare liquids for further cooking or baking. Score -The practice of making shallow cuts or slashes on the surface of food, such as meat or bread, before cooking. This technique helps the food cook evenly, allows marinades to penetrate, and creates a decorative presentation. Sear - Cooking technique that involves quickly cooking meat or seafood over high heat to caramelize the surface and lock in juices. This method is often used to add flavor and create a crispy exterior on proteins. Shred - Act of cutting food into long, thin strips or pieces. This technique is commonly used with vegetables, cheeses, and proteins to create texture, enhance presentation, and facilitate even cooking. Steep - The process of soaking an ingredient, such as tea leaves or herbs, in a liquid to extract flavor. This technique is often used in preparing beverages like tea or infusing flavors into broths and sauces. Sweat - Gently cooking vegetables in a covered pan with a small amount of fat over low heat. This process helps release the natural juices of the vegetables, resulting in a soft and translucent texture. T Temper - The process of slowly raising the temperature of one ingredient by incorporating small amounts of a hot liquid or mixture. This technique is commonly used in recipes that involve adding hot liquids. Toast - Process of browning or crisping food items using dry heat. Toasting can enhance the flavor and texture of various ingredients, such as nuts, bread, spices, or grains. Truss - To secure poultry or other meats with butcher's twine or skewers before cooking. Trussing helps the meat maintain its shape during the cooking process, ensuring even cooking and a more appealing presentation. U Umami - One of the five basic tastes alongside sweet, sour, bitter, and salty. Foods rich in umami flavor often have a savory or meaty taste that enhances the overall complexity of a dish. Unleavened - Bread or dough that does not contain a leavening agent, such as yeast or baking powder. Unleavened bread is commonly used in various culinary applications, including certain types of flatbreads, crackers, and tortillas. V Vinaigrette - A classic dressing made by emulsifying oil and vinegar along with other seasonings such as mustard, herbs, and salt. This versatile dressing is commonly used to enhance the flavor of salads, vegetables, and even meats. W Whip - To beat a mixture vigorously to incorporate air and create a light, fluffy texture. This technique is commonly used in baking and pastry-making to add volume and structure to ingredients such as cream, eggs, or butter. Whisk - A whisk is a kitchen tool commonly used in commercial kitchens for tasks such as beating eggs, whipping cream, or mixing sauces. Y Yeast - A living microorganism that plays a vital role in fermentation, where it converts sugars into alcohol and carbon dioxide. In baking, yeast is commonly used to leaven bread, giving the food an airy texture. Z Zest - The outer, colored part of citrus fruit peel, typically obtained by using a zester or grater. Zest is commonly used to enhance the flavor of various recipes, from desserts like lemon meringue pie to savory dishes like lemon chicken. Also refers to the act of lightly grating the peel of a fruit. Back to Top Understanding culinary terms is essential for anyone working in the foodservice industry. Whether you are a chef, server, or manager, having a strong grasp of these terms can enhance communication, efficiency, and overall performance in a commercial kitchen. By familiarizing yourself with the terminology used in the culinary world, you can streamline operations, improve collaboration among team members, and elevate the quality of your dishes.

  • Kitchen Slang: How to Talk Like a Chef

    If you're training to become a chef in a commercial kitchen, you may hear some restaurant lingo that is completely new to you. Sometimes it seems like chefs and their kitchen staff have a language of their own. Time is crucial in a busy kitchen, which is why it's important to understand the unique shorthand that chefs use for quick communication between team members. We'll go over some of the most common slang terms used in commercial kitchens so you can anticipate the needs of your fellow chefs and work together seamlessly. Understanding Chef Terms Watch our video to learn why chefs say things like "all day" and "on the fly". <iframe scrolling="no" width="392" height="226" src="/v/?num=13451&amp;width=600&amp;height=500&amp;embed=1" frameborder="0"></iframe> Glossary of Kitchen Slang Terms To help you talk like a chef, we've made a glossary of common kitchen slang, the meaning of each phrase, and how to use the terms in a sentence. A La Minute The kitchen phrase a la minute is a French term that translates to at the minute or on the minute. It's used to describe a cooking method that relies on freshly prepared ingredients, but it's also used to signify a dish or condiment must be made to order. Example: That sauce is made a la minute! All Day In chef slang, the expression all day is used to indicate the total number of orders needed. As tickets come in, a chef will shout out the orders followed by all day. If there are three orders of fries on one ticket and four orders of fries on another ticket, there are seven orders of fries all day. Example: We have ten orders of artichoke dip and eight fries all day. Behind To avoid collisions with other staff members scurrying around a busy kitchen, it's considered polite to clearly say, "Behind," as you pass behind another person. This is even more important if you are carrying a full tray of food, a hot pan, or a rack of glassware. You might also hear variations of this expression like "Sharp behind," or "Hot behind," to indicate someone is passing by carrying an object that could harm another staff member. Example: Don't step back, I'm behind. Chit When servers key in an order on the POS system, the corresponding ticket that prints out on the chef's line is called a chit. Example: The shift just started and the rail is already filled with chits. Covers In kitchen slang, covers are the number of people, or heads, that are being served in the dining room. Restaurant managers count the number of covers that are served in one shift to determine what future shifts will be like. They can also make projections on how much customers will spend based on previous sales per cover. Example: If we get the same covers as last Friday, it's going to be a busy night. Dead Plate A dead plate is a dish of food that is unservable, either because a customer sent it back or because it was prepared incorrectly. Dead plates are usually considered fair game for servers or cooks to eat, but it depends on the restaurant's policy. Example: I hope that's a dead plate because I've seen two people grab fries off of it. Dying on the Pass A dish that is dying on the pass is sitting for too long in the window and is at the risk of becoming unservable. Example: Can someone get this order out now? It's dying on the pass. Deuce In restaurant lingo, a dining room table that seats two people is nicknamed a deuce. Example: So far, we only have a couple deuces on the floor. It might be a slow night. Expo Expo is the shortened term for expeditor, or the person in charge of organizing and traying up food before it's taken out to the dining room. An expo makes sure each dish is correct and then hands off orders to the food runner or server. This role is often rotated between servers, hosts, and managers. The area where the expo works is also sometimes called the expo window. Example: We're definitely going to need an expo tonight. We're fully booked! Fire When servers key an order into the POS system and send it to the kitchen, they've just fired the order. Sometimes they will wait to fire the entrees until the appetizers have been served to help with the pacing of the meal. It's also considered bad etiquette to fire too many orders at once. Example: I'm firing table five's apps right now! Flash If a dish needs to be reheated quickly, the cooks flash it with high heat on the charbroiler or in the salamander. This usually comes as a request from a server or expo when a dish is undercooked or has been sitting in the window too long. Example: This plate looks cold! Can you flash it for me? Floor The dining room is referred to as the floor. When anyone from the kitchen walks out onto the floor, their uniforms should be clean and they should act appropriately in the sight of guests. Managers will do rounds and walk the floor several times during a shift to check on customers. Example: Does everyone on the floor look happy? Heard / Heard That When the chef is calling out tickets, the cooking staff will indicate they got their orders by saying "Heard!" or "Heard that!" Example: Two orders of broccoli? Heard that, chef! In the Weeds / Weeded The phrase in the weeds is kitchen lingo which means someone is really busy and having a hard time keeping up. It's a dreaded position to be in but happens to everyone, especially if the kitchen is understaffed on a busy night. Example: I'm really in the weeds over here! Can someone help me? Kill It In restaurant jargon, kill it means to cook something extra well done. Killing a steak or a chicken breast means to overcook it. Example: Make sure you kill this steak because they want it extra well. Low Boy An undercounter refrigerator is nicknamed a low boy. This could be any type of refrigeration unit that stands waist-high. Low boys are convenient for chefs because they keep chilled ingredients close at hand when they are on the line. Example: Can you hand me some cheese slices from the low boy? Mise The word mise, pronounced meez, is a shortened version of the phrase mise en place. Mise en place translates to everything in its place. Cooks will use mise to indicate they have all the prep work for each dish completed. Example: Everything is mised and I'm ready for dinner service. On Deck Using the phrase on deck is just like saying, "This order is coming up!" Cooks might call out new tickets and let the line know what is on deck. They'll also give servers a heads-up if their orders are on deck, or coming out soon. Example: Don't leave the kitchen, your order is on deck! On the Fly When you need an order on the fly, you need it yesterday. If a server forgets to fire an order and suddenly realizes their table has been waiting 20 minutes, they will request an order on the fly. Example: Table three needs an order of onion rings on the fly! On the Line The line refers to the area behind the kitchen window where chefs do most of the cooking during service. A typical line includes a walkway where the chefs stand, a grouping of cooking equipment behind them, and a workspace in front of them where they plate dishes. Example: Who's working on the line tonight? Pass The pass is the area in front of the cooking line where orders are placed for servers to pick up. It can also be referred to as the window because many kitchens have an actual window between the line and the expo area. Example: Your order's sitting on the pass. The Rail / Board Line cooks use the rail or board to hold all of their incoming tickets. It's a strip of metal above the food window that holds tickets in place so anyone on the line can clearly read the orders. Clearing the rail means that all the tickets have been completed. Example: Let's clear this rail and get the orders out! Run the Dish Run the dish means to deliver a dish to a table. Many times, whoever is available in the kitchen when the order is on deck will be asked to run the dish. Example: Can you run this dish to table eight? Running the Pass The cook in charge of calling out the tickets and making sure each order is complete is running the pass. It's important to have a point person on the line who can accurately call out orders to the other line cooks. The chef running the pass also works with the expo to make sure each dish is plated correctly. Example: She always keeps her cool when she's running the pass. SOS In chef lingo, SOS is an acronym for sauce on the side. It can be used when keying in orders or as a spoken request. Example: Can I get that order made SOS? Stretch It Stretch it is chef slang for making ingredients last as long as possible. Example: Can you stretch that sauce for one more dish? Waxing a Table If a server is waxing a table, they are giving that table special treatment. This VIP service is usually reserved for important guests like the restaurant owner's family or regular customers who are known to be big tippers. Example: There's a restaurant critic at table three so I need you to wax the table a little bit. Two-Top / Three-Top In restaurant slang, dining room tables are identified by how many guests they can accommodate. A table that seats two is called a two-top. A table that seats three is called a three-top. Example: I have an open six-top in my section. 86 When a menu item has completely run out, chefs will say the dish is 86ed. Kitchen staff members need to communicate this to servers as soon as possible so that no more orders are placed for the item. Example: Spread the word, the special is 86ed already. New kitchen slang pops up all the time as chefs find new ways to communicate with each other. We've decoded some of the most common kitchen phrases used by cooks to help you integrate into restaurant culture. Understanding these terms will help you to be successful in whatever position you hold, whether you're a restaurant owner, chef, or server.

  • Spanish Restaurant Vocabulary to Teach Your Staff

    A foodservice kitchen is a bustling environment, often with a diverse group of people filling an array of restaurant roles and responsibilities. Because of the number of employees needed to ensure a kitchen operates smoothly, it is not surprising that many restaurant businesses regularly encounter a language barrier between staff members. Spanish is one of the most widely spoken languages in the foodservice industry after English, so teaching your staff Spanish restaurant vocabulary can help create a more efficient and inclusive work environment. We have compiled a list of the most common Spanish phrases to share with your restaurant staff that can help improve communication overall. Check out our printable restaurant Spanish vocabulary sheet below. Print Spanish Vocabulary PDF Click below to learn more about kitchen Spanish in restaurants: Importance of Restaurant Spanish Incorporating Restaurant Spanish Vocabulary Spanish for Restaurant Workers Spanish Food Words for Restaurants Kitchen Items in Spanish Restaurant Locations in Spanish Spanish Customer Service Phrases for Hosts Spanish Restaurant Phrases for Waiters Spanish Restaurant Vocabulary Check out our video to learn some commonly used Spanish restaurant phrases: <iframe scrolling="no" width="392" height="226" src="/v/?num=15221&amp;width=600&amp;height=500&amp;embed=1" frameborder="0"></iframe> Importance of Restaurant Spanish Per the Bureau of Labor Statistics, 25.9% of restaurant industry workers in the U.S. are Hispanic or Latino. With such a high percentage, most restaurants in the nation will likely employ at least one Spanish-speaking worker at any given time. The following are just some of the reasons why it is important to teach your staff Spanish kitchen words and phrases: 1. Workplace Inclusivity A language barrier can cause employees to feel excluded from both casual and important conversations in a work setting. Even if someone is bilingual, it can be frustrating to struggle to find the right words to communicate. When English-speaking staff members learn kitchen Spanish phrases, it creates a mutual connection between employees and reduces the number of times a Spanish speaker may flounder looking for ways to communicate with their peers. 2. Create a Learning Environment When your staff members are dedicated to learning kitchen Spanish words, your Spanish-speaking employees will have the opportunity to teach those around them. This will also allow them to feel more comfortable learning English with each staff member working towards bettering their vocabulary, comprehension, and pronunciation. This creates a more forgiving environment where each person is safe to make mistakes and has permission to struggle while learning a new language. 3. Reduction of Miscommunications and Errors A kitchen is a fast-paced environment and it is easy for miscommunication to occur, even when everyone speaks the same language. A language barrier can be the source of incorrect orders, kitchen accidents, and daily stress. When you teach kitchen Spanish, you keep your staff on the same page, improve the flow of overall communication, and reduce the potential for errors. 4. Team Building and Trust If your English-speaking staff is learning Spanish, this could be a good opportunity for them to see their Spanish-speaking peers as resources. It's a great way to level the playing field in the kitchen and build comradery through language learning. These language lessons can also build morale and trust amongst the team as they work together to create a more inclusive work environment. 5. Career Building Opportunities Spanish-speaking and bilingual employees may end up feeling stuck in their careers because the resources to advance remain out of reach due to a language barrier. Removing the language barrier creates a safe space for everyone to practice a second language and learn new skills. With the skills necessary and a better grasp of the English language, Spanish-speaking employees can more easily work towards promotions and advancements in the foodservice industry. Incorporating Spanish Restaurant Vocabulary in Your Business To work towards creating a bilingual kitchen, we’ve put together some suggestions to help you make restaurant Spanish a priority in your restaurant: 1. Include Kitchen Spanish during Training When onboarding new employees, try to incorporate Spanish restaurant phrases from day one. This will emphasize the importance of both languages in your kitchen and help set a precedent early. Teach your new staff kitchen slang and important restaurant phrases in both English and Spanish by adding a page of translations to your training material. 2. Hang Bilingual Posters You can work towards reducing the language barrier in your restaurant by hanging up informational posters in both English and Spanish. Include informational material about worker compliance, restaurant safety tips, OSHA documents, food allergies, and health codes in both languages around your establishment. This allows all of your staff access to important information, and they can use the translation to learn new words and phrases. 3. Schedule Mixed-Language Shifts Staff members can help each other learn a new language by working side by side. Create a work schedule that has English speakers and Spanish speakers working simultaneously and encourage the English-speaking staff to practice their kitchen Spanish while on shift. During these mixed-language shifts, Spanish speakers can serve as teachers and resources for non-Spanish speakers and vice versa. This creates an environment where team members can feel respected, seen, and safe to learn new skills. 4. Offer Refresher Classes If possible, bring in a bilingual teacher to conduct a course on Spanish restaurant vocabulary that your staff can attend to brush up on their language skills. You can offer an incentive, like PTO, overtime pay, or preferred scheduling slots, for attending the course. If you are unable to hire a language teacher, encourage your staff to take Spanish courses outside of work for bonuses or other benefits. 5. Enforce Language Tolerance As a restaurant manager, it is essential to enforce an atmosphere of tolerance, especially where language barriers may exist. Let your staff know that bullying someone for their accent or language struggles will not be tolerated in your establishment. Make the repercussions known upfront during the training process to ensure that your restaurant is a safe place for your staff to practice their vocabulary without judgment. Be sure to also lead by example by partaking in Spanish courses and the regular use of Spanish restaurant terms in the workplace. Back to Top Kitchen Spanish Phrases Use the following kitchen Spanish vocabulary to help your staff learn some of the most common Spanish restaurant phrases. Pronunciation Note: When pronouncing words in Spanish, the emphasis is usually on the second to last syllable of a word, unless an accent is present. Spanish for Restaurant Workers There are certain action phrases that restaurant workers need to do their job efficiently and safely: Cuidado - Careful, be careful Caliente - Hot Filoso - Sharp Aqui - Here, used like “behind” in a kitchen setting Atras de ti - I’m behind you (alternative to “Aqui”) Perdon - Sorry Resbaloso - Slippery Ahí te va - It’s coming Espera - Wait Listo - Ready Rapido - Quickly Sucio - Dirty Un momento - One moment Donde está ____? - Where is ____? Pásame ____ - Pass me ___ Se acabo ____ - We’re out of ____ Puedo ____? - Can I ___? Corta - Cut Rebana - Slice Lava - Wash Prepara - Prepare Limpia - Clean (used to request that an item should be cleaned) Limpio - Clean (indicating that an item is clean) Guarda - Put away La alergia - Allergy Me tengo que ir - I have to leave Spanish Food Words for Restaurants There are some key food terms when discussing menu items that are important to know in English and Spanish when working in a kitchen: El desayuno - Breakfast El almuerzo - Lunch La cena - Dinner La botana - Appetizer El primer plato/entrada - Starter El plato principal/plato fuerte - Entree, main course El postre - Dessert Las tapas - Small dish El carne de res/el res- Beef El bistec - Steak Bien cocido - Well-done Medio - Medium Poco cocido - Rare El pollo - Chicken El cerdo - Pork El pescado - Fish Los mariscos - Seafood Las verduras/vegetales - Vegetables La pasta - Pasta La sopa - Soup Las patatas/papas - Potatoes La salsa - Sauce La crema - Cream La torta - Cake La cerveza - Beer (small draft) El vino - Wine El refresco - Soft drink El té - Tea El café - Coffee (black/with milk) El plato vegetariano - Vegetarian plate La alergia - Allergy Los productos lácteos - Dairy products La leche - Milk El queso - Cheese Las nueces - Nuts Los cacahuates - Peanuts Las semillas - Seeds La soya - Soy La harina - Flour El trigo - Wheat Los huevos - Eggs La masa - Dough or batter La levadura - Yeast Kitchen Items in Spanish Teach your staff the following common kitchen items in Spanish: La mesa - Table El tenedor - Fork El cuchillo - Knife La cuchara - Spoon El plato - Plate Una copa de vino - A glass of wine Un vaso de agua - A cup of water La servilleta - Napkin La sal - Salt El salero - Salt shaker La pimienta - Pepper El pimentero - Pepper shaker La cucharadita/cucharilla - Teaspoon La cucharada - Tablespoon La toalla - Towel El horno - Oven La parilla - Griddle/grill El refrigerador - Refrigerator El congelador - Freezer La despensa - Pantry Restaurant Locations in Spanish These Spanish restaurant terms can help your staff navigate through your space and communicate where they are going to others: El restaurante - Restaurant La cocina - Kitchen El baño - Bathroom El comedor - Dining room El closet - Closet El casillero - Locker La oficina - Office El bar - Bar La cafetería - Cafe Spanish Customer Service Phrases for Hosts Here are some helpful phrases for your restaurant hosts to understand and communicate with Spanish-speaking customers: Un momento por favor - One moment, please Quisiera hacer una reserva para _ persona(s) - I would like to make a reservation for _ people. ¿Tiene una reserva? - Do you have a reservation? ¿Bajo el nombre de quién? - Under whose name? ¿Podría sentarme en el bar? - Can I sit at the bar? ¿Puedo ver el menú, por favor? - Can I see the menu, please? ¿Cuanto es el tiempo de espera? - How long is the wait time? Serán __ minutos - It will be __ minutes Spanish Restaurant Phrases for Waiters Help your waitstaff and servers communicate with Spanish-speaking customers by teaching them some of these Spanish phrases for waiters: El camarero/mesero - Waiter La camarera/mesera - Waitress ¿Qué desea comer? - What would you like to eat? ¿Qué desea beber? - What would you like to drink? ¿Están listos para ordenar? - Are you ready to order? ¿Qué desea ordenar? - What would you like to order? ¿Cómo está todo? - How is everything? Soy vegetariano/vegetariana - I’m vegetarian ¡Buen provecho! - Enjoy your meal! La cuenta - The bill ¿Débito o crédito? - Debit or credit? El dinero/efectivo - Money (Cash) La tarjeta de crédito - Credit card ¿Tienen una caja para llevar? - Do you have a take-away box? La propina - Tip ¿La propina está incluida? - Is the tip included? ¿Tienen algún plato vegetariano? - Do you have any vegetarian dishes? Tengo alérgia a __ - I’m allergic to __ ¿Qué está incluido? - What is included? Back to Top Promote a harmonious and inclusive work environment for your staff by effectively bridging the language barrier in your restaurant kitchen. One of the most effective ways to achieve this is by familiarizing yourself and your team with common Spanish phrases commonly used in restaurant settings. Not only will this help your Spanish-speaking employees feel more valued and included, but it will also create a sense of unity among all team members. It can also reduce errors and boost efficiency in your business.